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Aroma enhancement and enzymolysis regulation of grape wine using β‐glycosidase

机译:β-糖苷酶增强葡萄酒的香气和酶解调控

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AbstractAdding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation extraction (SDE) and GC-MS analyses. Theses aromatic compounds were as follows: 3-methyl-1-butanol formate, 3-pentanol, furfural, 3-methyl-butanoic acid, 2-methyl-butanoic acid, 3-hydroxy-butanoic acid ethyl ester, hexanoic acid, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid, octanoic acid ethyl ester, dodecanoic acid, and ethyl ester. The enzymolysis regulation conditions, including enzymolysis temperature, enzymolysis time, and enzyme amount, were optimized through L9(34) orthogonal test. Kramer sensory evaluation was performed by an 11-man panel of judges. The optimum enzymolysis regulation conditions were found to be temperature of 45°C, enzymolysis time of 90 min, and enzyme amount of 58.32 U/mL grape wine, respectively. The Kramer sensory evaluation supported that the enzyme-treated wines produced a stronger fragrance.
机译:摘要利用气相色谱-质谱(GC-MS)和Kramer感官评价研究了在葡萄酒中添加β-糖苷酶以增强香气的方法。与对照葡萄酒的提取物相比,酶处理葡萄酒的提取物使用蒸汽蒸馏提取(SDE)和GC-MS分析增加了更多的芳香族化合物。这些芳族化合物如下:甲酸3-甲基-1-丁醇酯,3-戊醇,糠醛,3-甲基丁酸,2-甲基丁酸,3-羟基丁酸乙酯,己酸,己酸乙酯,苯甲醇,辛酸,辛酸乙酯,十二烷酸和乙酯。通过L 9 (3 4 )正交试验对酶解温度,酶解时间,酶量等酶解条件进行了优化。克莱默(Kramer)感官评估由11人组成的评审团进行。发现最佳的酶解调控条件是温度为45°C,酶解时间为90分钟,酶量分别为58.32 U / mL葡萄酒。克莱默的感官评估支持酶处理过的葡萄酒产生了更强的香气。

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